Description
A flavorful Mediterranean chicken dish featuring sun-dried tomatoes, artichokes, and herbs, perfect for a healthy and hearty meal.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
- 1 cup canned artichoke hearts, drained and quartered
- 1/2 cup chicken broth
- 1/4 cup dry white wine (optional)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Season the chicken breasts with oregano, salt, and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes on each side until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
- Add the sun-dried tomatoes and artichoke hearts, and cook for 2-3 minutes.
- Pour in chicken broth and white wine (if using), scraping up any browned bits from the pan.
- Return the chicken to the skillet, reduce heat to low, and simmer for 5-7 minutes to allow flavors to meld.
- Garnish with chopped parsley before serving.
Notes
- For a dairy-free version, skip any optional cheese toppings.
- Serve with rice, quinoa, or crusty bread to soak up the sauce.
- You can substitute thighs for breasts for a juicier option.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg